Mmmm… Gingerbread and Pumpkin together in one decadent, easy dessert that made the entire room start moaning as they took each bite. Yes, that really happened. These Spiced Pumpkin Gingerbread Trifles are a big crowd pleaser. And today I am bringing them to the second to last week of our Progressive Dinner.
I can’t believe how close we are to the end of our Progressive Dinner. I had so much fun, our sponsors were amazing and all the recipes shared have given me so many fun new things to try for the holidays!
Today we are talking all about Ball Canning Jars.
Oh how I love everything about this whole post. From the actual recipe (it’s Gingerbread, and pumpkin!) to the gorgeous Ball Canning Jars that have uses beyond your wildest imagination. We use these jars for everything from desserts to smoothies and drinks to even salads. And of course I use them for canning. But even beyond food and canning, I use them around my home in decorations, to hold fresh cut flowers, to display pot pourri, candles and more. We made some Christmas decorations this year for our fireplace mantle with bar canning jars.
Last Christmas we made tons of Gifts in Jars to give away, from recipes, ingredients and actual desserts including jellies from the kitchen to handmade candles, pot pourri, vases and more. Ball Canning Jars have so many different uses. Serve sauces and gravies on the holiday table in a tiny Ball jar. Use a large one as change jar on your dresser. If you’re a crafter, store ribbon, yarn or thread in them. Buttons and other small items can be organized beautifully in the jelly jars.
You have the opportunity to win your OWN set of Ball Canning Jars at the bottom of this post. But first, please check out the recipe and then leave me a comment and let me know how you plan to use all the different sizes of Ball Jars you will get. I love hearing how others use them.
Don’t forget to check out the other recipes in our Progressive Dinner.
- Daily Dish Recipes: Spiced Pumpkin Gingerbread Trifles
- Adventures in All Things Food: Layered Turtle Cheesecakes
- Flour on My Face: Pumpkin Spice Cranberry Trifle in a Jar
- Will Cook for Smiles: No Bake White Chocolate Cheesecake Gingerbread Trifle
Now, the recipe. Adapted from an original Paula Deen recipe.
Recipe for Spiced Pumpkin Gingerbread Trifles
Spiced Pumpkin Gingerbread Trifles
- 1 Gingerbread cake/bread mix
- 1 Spice Cake
- 1 5.1- ounce box cook-and-serve vanilla pudding mix
- 1 30- ounce can pumpkin pie filling
- ½ cup packed brown sugar
- ⅓ teaspoon ground cardamom or cinnamon
- 1 12- ounce container frozen whipped topping
- Make and Bake both cakes. The gingerbread and the spice cake. Allow them to cool completely before using.
- Crumble the gingerbread into each of your Ball Canning Jars.
- Prepare the vanilla pudding mix as directed on package. I bought the kind that is mix and serve and is cold not hot. If you use one that is hot, you will need to allow it to cool completely before proceeding.
- In a small bowl, mix together the vanilla pudding, pumpkin pie filling, brown sugar, cardamom or cinnamon TIP: use pumpkin pie filling because regular cans of pumpkin will need a little more sugar and some spices to get the same appeal.
- Spoon the mixture into each canning jar on top of the gingerbread layer. If you get any on the sides, use a paper towel, wrap it around your finger and wipe until it’s all off.
- Top the pudding/pumpkin mix with a spoonful of whipped cream and again, repeat the process if any gets on the sides of the jars.
- Crumble your spice cake up and layer it on top of each of the layers of whipped topping.
- Top with more pumpkin/pudding mix.
- End with a spoonful or another layer of whipped topping, your choice. Serve in ball jars with a spoon! Nom!